Asian Noodles with Peanut Butter Sauce

Cooking Matters
Serves 8, 1 cup per serving
Frozen veggies add a nutritious, delicious bite to this dish.

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1. Cook pasta using package directions. Make sauce and veggies while pasta cooks.

2. In a medium bowl, combine peanut butter and warm water. Stir into a smooth, thin sauce.

3. Add soy sauce, vinegar, and sugar. Mix until sugar dissolves. If using, stir in red pepper flakes.

4. In a microwave-safe bowl, add thawed frozen veggies and cup water. Steam in microwave for 3-5 minutes. Drain any excess water.

5. Pour peanut sauce and steamed veggies over cooked, drained pasta. Toss to combine. Serve warm or cold.


Top with sliced cooked chicken breast, firm tofu, or chopped peanuts if you like. Top with any heated leftover veggies you like. Add teaspoon minced garlic or minced ginger to peanut sauce. Try garnishing with rinsed and chopped green onions, cilantro or lime wedges.


1 (16 ounce) package whole wheat pasta

1/4 cup peanut butter

1/3 cup warm water

1/4 cup low-sodium soy sauce

2 Tablespoons cider vinegar

4 teaspoons sugar

1 bag frozen vegetables, such as broccoli or snow peas, thawed

Optional Ingredients: 2 teaspoons red pepper flakes


Colander, Large pot, Measuring cups, Measuring spoons, Medium bowl, Microwave-safe bowl

More About Broccoli

How to Select

Buy fresh or frozen in whole heads or florets. Broccoli heads should be odorless with tight, blueish green florets.

How to Store

Refrigerate broccoli and use within 3-5 days.

How to Prepare

Broccoli can be sauted, steamed, boiled or eaten raw. Toss broccoli into a stir-fry, add it to salads, use it as a pizza topping or dip it in low-fat ranch for a fun treat!